Burger Recipes (CAB, Bison, Wagyu)

Certified Angus Beef Fresh Herb Burgers with Avocado Salsa

Ingredients:

  • 6 Certified Angus Beef ® Burgers
  • 1/4 cup finely chopped fresh basil, divided
  • 3 tablespoons finely chopped fresh parsley, divided
  • 3 tablespoons finely chopped fresh oregano, divided
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon ground black pepper
  • 2 vine ripe tomatoes, seeded and finely diced
  • 1 ripe avocado, peeled and diced
  • 1/4 cup finely chopped red onion
  • 2 cloves garlic, minced (1 tablespoon)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon crushed red pepper flakes

Instructions:

  1. Season the burgers with half of the fresh herb trio (basil, parsley and oregano), 1 teaspoon salt and black pepper.
  2. In a mixing bowl, combine tomato, avocado, onion, garlic, vinegar and olive oil. Stir in red pepper flakes, remaining herb trio (basil, parsley and oregano) and 1/2 teaspoon salt. Set aside.
  3. Grill patties over medium-high heat to desired doneness (160°F internal temperature recommended). Top burgers generously with avocado salsa.

 


 

Certified Angus Beef Classic Griddle Burgers with Special Sauce

Ingredients:

  • 4 Certified Angus Beef ® Burgers
  • 1/4 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon dill pickle relish
  • 1/4 teaspoon ancho chili powder
  • 1/8 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons rendered beef fat, bacon fat or clarified butter
  • 4 soft burger buns
  • 4 slices American cheese
  • Optional toppings: pickles, sliced tomato, iceberg lettuce, sliced onion

Instructions:

  1. In a small mixing bowl, combine mayonnaise, ketchup, relish, ancho chili powder and celery salt; set aside in refrigerator. Season both sides of burger with salt and pepper. Preheat griddle or large cast iron skillet to medium high.
  2. Add fat/butter to cooking surface and spread evenly. When oil begins to smoke, place burger patties on griddle. Sear approximately 2-3 minutes to develop a mahogany brown caramelized exterior, then flip. Place cut side of buns on griddle to brown, adding more oil if needed.
  3. Top burger with cheese and finish searing burger (1-2 minutes) until cooked through (160°F internal temperature).
  4. Smear bottom bun with special sauce and top as desired with pickles, tomato, lettuce, burger, onion and top bun.

 

 

Blue Bison Burger

Ingredients:

  • 1 pound Bison Burgers
  • 1 large onion, sliced
  • 1 teaspoon vegetable oil
  • 1/2 cup Worcestershire Sauce
  • 4 ounces blue cheese
  • Lettuce
  • 2 hamburger buns
  • Sliced tomatoes (optional)

Instructions:

  1. Sauté onions in vegetable oil until evenly browned, stir in Worcestershire sauce.
  2. Season patties with salt and pepper and grill. Just before your desired doneness is reached, top with blue cheese and grill until cheese melts.
  3. Place lettuce and tomato on bun, top with burger and onions.

  

 

Smoked Gouda Wagyu Burger

Ingredients:

  • 1 pound Wagyu Burgers
  • 2 tablespoons barbecue sauce
  • 2 tablespoons mayonnaise
  • 1 tablespoon dill relish
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • 4 ounces smoked Gouda cheese, sliced
  • Spicy pickle chips
  • 2 burger buns

Instructions:

  1. In a small bowl, combine barbecue sauce, mayonnaise and relish; set aside.
  2. Preheat a cast iron skillet on the stovetop, or a grill to medium high. Season burgers with salt and pepper, sear 3-4 minutes on the first side, flip and top each with smoked Gouda. Cover and cook another 3-4 minutes or until they reach an internal temperature of 160°F.
  3. Spread sauce on the bottom of four buns, top with 4-5 pickles, burger and top bun.